Pescatarian / Veggie Dinner Ideas

• Peppers = 1
• Onion = 1
• Courgette = 1
• Aubergine = 1
• Fresh tomatoes = 4
• Mushrooms
• Sweet Potato = 1
• Lasagne pasta
• Tomato sauce / lasagne sauce of your choice
• White sauce

1. Dice up all the vegetables and roast with oil and herbs of your choice until the potato is soft for an hour or more
2. Line a dish with oil
3. Soak the dry pasta sheets in boiled water until soft 
4. Layer the vegetables between the pasta sheets and sauce
5. Top with the white sauce
6. Bake at 180 for 50mins min

Peppered Fish One Pot

• Oil
• Black pepper =  depends on your palate
• Garlic = 2 cloves
• Onion = 1
• Curry powder = 1tbsp
• Rice = 200g
• Vegetable stock = 1 pint
• Fish (Mackerel or Salmon works well)
• Peas = 1 tin
• Lemon = 1

1. Fry the fish in a lot of black pepper until cooked
2. Take of the skin and set to one side
3. Fry the onion and the garlic
4. Add the curry powder and stock
5. Add the rice to cook in the stock
6. Simmer for 15mins (top up the water if required)
7. Stir in the broken up fish and the drained tin of peas
8. Add the juice of a lemon
9. Stir then serve. Delish with warm bread

Spicy Coconut Rice Dish

• Oil
• Cumin = 1tbsp
• Coriander = 1tbsp
• Paprika= 1/2 tbsp
• Turmeric = 1tsp
• Black pepper = 1tsp
• Chilli Powder = 1tsp
• Cloves = 1/2 tsp
• Cinnamon = 1/2 tsp
• Onion = 1
• Red pepper = 1
• Tomatoes = Tin
• Beans = Tin (Black beans or kidney beans work well)
• Rice = 200g
• Coconut milk = Tin
• Vegetable stock = 300g

1. Fry the onion and add the pepper as the onion becomes transparent
2. Add all the herbs and spices
3. Add the tinned toms
4. Add the beans
5. Stir in the coconut milk
6. Add vegetable stock and simmer for 15mins to help soften the beans
7. Add the rice straight into the other ingredients and simmer for 20mins
8. Watch that this doesn't dry out. You don't want it too runny, so don't add too much extra water
9. Stir then serve. Delish with warm bread

Limey Noodles

• Lime
• Spring onions = 3
• Mushrooms = punnet
• Rice Noodles = packet
• Red curry paste = 1tbsp
• Vegetable stock = 600ml

1. Add stock to the pan
2. Grate and juice the lime and add the stock
3. Add the paste & stir
4. Add the diced spring onions 
5. Add the slices mushrooms or small whole baby mushrooms
6. Add the noodles
7. Simmer for 15mins
8. Serve

Chickpea and Lentil Curry

• Basmati Rice 
• Onion = 1
• Garlic cloves = 2
• Curry Powder = 2 tbsp
• Chopped Tomatoes = 1 tin
• Lentils = 1 cup
• Coconut milk = 1 tin
• Chickpeas = 400g jar
• Lime juice = 1 lime
• Coriander = 2 tbsp

1. Fry the onion and garlic
2. When the onions are translucent, stir in the tomatoes
3. And then add the curry powder and coconut milk
4. Add the lentils and chickpeas.
5. Stir and simmer whilst you cook the rice
6. Add the lime juice and coriander to the curry just before serving on a bed of rice